This is one of my family's favorites.
I got it from Proud Italian Cook.
You'll want to serve good bread with it for dipping. The sauce is amazing!!!
1/4 cup of Olive Oil
4 or 5 Cloves of Coarsely Choped Garlic
1/2 of a Thinly Sliced White Onion
1/2 to 3/4 lb. of Italian Sausage with Fennel, casings removed (I used Jimmy Dean sausage with sage)
8 large Basil Leaves, chopped (optional)
One can of Cannellini Beans, drained and rinsed (I use navy beans)
2 cups of Chicken Stock
3tbl of Butter
1 cup of grated Romano Cheese
3 slices of Prosciutto rolled up and thinly sliced (optional)
12 ounces of Dried Rigatoni
10 Broccoli Spears, 3" long
Salt and Pepper to taste
1. Heat olive oil in a large saute pan, add the onions and garlic.
2. Add sausage, basil and parsley, cook till sausage is nice and brown. Raise heat, add stock and butter, bring to a boil, then simmer for about 5 minutes till sauce thickens a little. Stir in half of the grated cheese and cook for about 3 more minutes till sauce thickens. Add beans, sliced prosciutto, season with salt and pepper. Remove from heat.
Meanwhile, cook your pasta in salted boiling water for only 4 minutes. Add broccoli and cook another 3-4 more minutes. Pasta will be nicely al dente. It will cook more in the sauce so don't worry!
4. Drain pasta and broccoli, add to sauce, now add more cheese!